The gluten-free gyoza are the classic Japanese dumplings filled with meat and vegetables. These dumplings are very easy to make at home and can be as tasty as those from a restaurant. The classic filling is made with pork, cabbage, soy sauce, ginger, sake, garlic and sesame oil. For the dough I used rice flour, cornstarch, psyllium and the key is hot water that lets the flours come together well.
Gyoza are descendants of Chinese jiaozi. The exact origin of gyoza is uncertain, but the dish’s popularity in Japan coincides with soldiers returning from Manchuria during World War II. Many believe the soldiers brought back the recipe for these Chinese dumplings. There are different versions: Yaki gyoza, the most widespread version, are pan-fried in a little sesame oil to crisp up and then finished with water to steam — this is the version presented in this recipe. There are also boiled gyoza and Age gyoza which are deep-fried.
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- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 14Pieces
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 1 cup gluten-free rice flour
- 3/4 cup gluten-free cornstarch (maize starch)
- 2 teaspoons psyllium powder
- 1/2 teaspoon salt
- 7 fl oz water (hot)
- 2 teaspoons sunflower oil
- 3.5 oz pork, ground (or chicken)
- 1 cup white cabbage (shredded)
- 1 teaspoon ginger (grated)
- 1 clove garlic
- 1 scallion
- 1 tablespoon soy sauce (gluten-free)
- 1 tablespoon sake (gluten-free)
- 1 tablespoon sesame oil
- salt
- pepper
- 4 tablespoons sesame oil
- 3 tablespoons soy sauce (gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
Tools
- 2 Bowls
- 1 Frying pan
- 1 Lid
- 1 Small bowl
- 1 Rolling pin
- 1 Round cutter
Steps
Sift the rice flour together with the cornstarch and psyllium powder, add the salt. Heat the water until very hot. Make a well in the flour and pour in the oil. Gradually add the hot water and mix the flour with a fork. Knead well by hand until you obtain a smooth dough, wrap it in plastic wrap and let it rest for 30 minutes. This can also be done with a mixer.
In a bowl combine the ground pork, the chopped white cabbage and chopped scallion, the grated ginger and garlic. Season with soy sauce, sake and sesame oil, adjust salt and pepper. Mix all ingredients and let the mixture rest in the refrigerator.
Mix all the sauce ingredients in a small bowl and set aside.
Take the dough and divide into portions weighing about 0.4 oz (12 g) each. Cut a few at a time and rewrap the dough with plastic so it doesn’t dry out. Using a rolling pin and dusting with potato starch, roll each portion into circular wrappers. With a round cutter about 3–4 inches in diameter cut precise circles. Hold a wrapper between your thumb and forefinger. Add a generous amount of filling to the center and, pressing with your fingertips, close the wrapper by folding the dough inward. Arrange the gyoza on a tray as you go.
Heat a pan with a drizzle of sesame oil, arrange the gyoza and let them brown for a few minutes, then deglaze with about 3/4 cup (approximately 6.8 fl oz) of water. Cover with a lid and cook for 7–8 minutes. Remove the lid, add a little more sesame oil, and finish cooking until you reach the desired golden crispness. Serve the gyoza accompanied by a small bowl of sauce.
WARNING: consult the Italian Celiac Association guide and read ingredient labels carefully to ensure they are not contaminated with gluten
Tips for perfect Gyoza
Use very hot water for elasticity.
Do not overfill.
Cook over medium-high heat.
Cook over medium-high heat.
Cook over medium-high heat.
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